Chocolate chip baked cheesecake!


This is most definitely a new fave!


120 g of biscuits, digestives work the best

75 g of butter

675 g of cream cheese

1 397 g tin of condensed sweetened milk

3 eggs

200 g of chocolate chips

2 teaspoons of vanilla essence

1 teaspoon of plain flour


Step One: Preheat oven to 150 degrees or gas mark 2. Crush the digestive biscuits and mix with melted butter. Press to the bottom of a spring form tin. Put in the fridge to set.

Step Two: Beat the cream cheese until it is soft and smooth to use. Slowly add the condensed milk until combined. Then add the eggs and vanilla essence.

Step Three: Coat the chocolate chips with flour, this helps them be evenly distributed so they don’t all sink to the bottom! Mix 2/3 into the mixture and add mixture on top of the biscuit base. Sprinkle the rest of the chocolate chips on top.

Step Four: Bake in the oven for one hour. When finished turn oven off and open door slightly. Leave to cool like this for one to two hours before moving to the fridge. This stops cracks from appearing.

Enjoy! 🙂




These were always a side whenever we had a family BBQ and we always made them on Bonfire Night. Now I’ve moved out I have them much more regularly – definitely a comfort food!


  • two apples
  • two red onions
  • 2 sticks of celery
  • 2 tins of baked beans
  • curry powder (how much is up to you!)
  • 2 tbsp soft brown sugar

Step by step:
Not too many steps, this is pretty simple. Dice up the apple, onion and celery into little cubes. Cook on a slow heat with a little oil. Add 2 tbsp of sugar and stir until everything is soft and the onions almost caramelized.  Add the two tins of baked beans and stir. Now add the curry powder. The amount is purely up to your taste, I normally do 2 tbsp. Mix in and cook until combined and deep brown in colour. Yum!
Perfect as a side or as something different on top of a baked potato!